In a large skillet over medium heat, add the olive oil. Once hot, throw in the diced onion and bell pepper. Sauté for about 3–4 minutes until they become soft.

Add the halal ground chicken to the skillet, breaking it apart with a spatula. Cook until it’s browned and fully cooked through, about 5–7 minutes. Season with salt and pepper.

Stir in the cooked rice and half of the cheese into the mixture until everything is well-combined and heated through.

Lay a tortilla flat and spoon a generous amount of the chicken and rice filling in the center. Sprinkle with some of the remaining cheese. Roll the tortilla tightly from one end, tucking in the sides as you go, to prevent any filling from escaping. Repeat with remaining tortillas.

Wipe down the skillet and return to medium heat. Place the burritos seam-side down and toast for about 2–3 minutes on each side until golden brown and crispy.

Cut the burritos in half if desired, serve warm, and top with your favorite garnishes!